Mika wanted squash soup for dinner the other night and chayotes were on sale, so I figured why not give them a try? I found this recipe at epicurious.com, which got great reviews, and without much consideration I decided to make it. It wasn’t my thing in particular – then again, soup never is – but it did introduce me to this vegetable.
As I was preparing to make the soup, I found out that peeling chayotes can be a bit of a challenge. Chayotes have a white, milky substance inside that can be profoundly irritant to skin. Some people complain of prolonged itching and even peeling. That was definitely not something I was looking forward to. Fortunately I also run into a method for avoiding this problem (described below). Now, I can’t say whether the method per se works, or whether chayotes just don’t irritate my skin, but in any case, I was able to peel them without any negative repercussions.
From a Chowhound posting
Cut the chayotes in side along the longest side. Wait a couple of minutes for the white milky substance to come out and solidify. Wash the chayotes thoroughly in cold running water, washing away all the white substance. Peel with a vegetable peeler. Voila!

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